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SideChef
Recipes
American
Sausage and Mushroom Wild Rice
Recipe

16 INGREDIENTS • 12 STEPS • 50MINS

Sausage and Mushroom Wild Rice

4.6
9 ratings
This is a very simple recipe, one that I don’t want you all to stress over. This is the recipe you make when you don’t want stress in the kitchen. It’s super filling and mega tasty.
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Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com
This is a very simple recipe, one that I don’t want you all to stress over. This is the recipe you make when you don’t want stress in the kitchen. It’s super filling and mega tasty.
50MINS
Total Time
$1.93
Cost Per Serving
Ingredients
Servings
6
US / Metric
Dried Mushrooms
1 pckg
Dried Mushrooms
Chicken Stock
4 cups
Chicken Stock
or Vegetable Stock or Water
Long Grain White Rice
1 1/2 cups
Long Grain White Rice, rinsed
Wild Rice
1/2 cup
Wild Rice, rinsed
Unsalted Butter
1/4 cup
Unsalted Butter
Kosher Salt
1 Tbsp
Kosher Salt
Ground Black Pepper
1 Tbsp
Ground Black Pepper
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Yellow Onion
1
Yellow Onion, diced
Garlic
3 cloves
Garlic, minced
Cremini Mushroom
4 1/2 cups
Cremini Mushrooms, sliced
Fresh Thyme
3 sprigs
Fresh Thyme
Ground Spicy Sausage
8 oz
Ground Spicy Sausages
or Extra-Firm Cubed Tofu
Red Wine
1/4 cup
Red Wine
Scallion
to taste
Scallions, sliced
Fresh Parsley
to taste
Fresh Parsley, chopped
Nutrition Per Serving
VIEW ALL
Calories
603
Fat
19.5 g
Protein
27.5 g
Carbs
76.4 g
Add to plan
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Sausage and Mushroom Wild Rice
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author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com

Author's Notes

You can just use hot water if you don’t have chicken stock at home or if you want to keep it vegetarian. You can also use veggie stock for that matter as well. I like to add as much flavor as possible, wherever possible so I used chicken stock. Plus this recipe has ground sausage in it, so that vegetarian thing went out the window for me a long time ago.
Cooking InstructionsHide images
step 1
Bring the Chicken Stock (3 1/2 cups) to a boil with the Unsalted Butter (2 Tbsp) and Kosher Salt (1 tsp). Stir in the Long Grain White Rice (1 1/2 cups) and Wild Rice (1/2 cup).
step 1 Bring the Chicken Stock (3 1/2 cups) to a boil with the Unsalted Butter (2 Tbsp) and Kosher Salt (1 tsp). Stir in the Long Grain White Rice (1 1/2 cups) and Wild Rice (1/2 cup).
step 2
Place the Dried Mushrooms (1 pckg) into a small bowl and cover with the Chicken Stock (1/2 cup). Cover with plastic wrap and allow to re-hydrate.
step 2 Place the Dried Mushrooms (1 pckg) into a small bowl and cover with the Chicken Stock (1/2 cup). Cover with plastic wrap and allow to re-hydrate.
step 3
Cover with a lid and lower the heat to low. Allow to cook for about 30 to 35 minutes.
step 4
Remove the leaves from the Fresh Thyme (3 sprigs).
step 4 Remove the leaves from the Fresh Thyme (3 sprigs).
step 5
Heat a large skillet over medium-high heat. Melt in the remaining Unsalted Butter (2 Tbsp). Add the Yellow Onion (1) and Garlic (3 cloves) and allow to cook for about 5 minutes, until soft and translucent.
step 5 Heat a large skillet over medium-high heat. Melt in the remaining Unsalted Butter (2 Tbsp). Add the Yellow Onion (1) and Garlic (3 cloves) and allow to cook for about 5 minutes, until soft and translucent.
step 6
Season with Kosher Salt (1 tsp), Ground Black Pepper (1 tsp), and Crushed Red Pepper Flakes (1/2 tsp). Continue to cook for another 5 minutes, stirring occasionally, until just beginning to brown.
step 6 Season with Kosher Salt (1 tsp), Ground Black Pepper (1 tsp), and Crushed Red Pepper Flakes (1/2 tsp). Continue to cook for another 5 minutes, stirring occasionally, until just beginning to brown.
step 7
Stir in the Cremini Mushrooms (4 1/2 cups). Cook for 5 to 7 minutes until the mushrooms begin to brown. Drain off the rehydrated mushrooms from earlier, and stir into the skillet. Allow to cook for another 5 minutes until heated through.
step 7 Stir in the Cremini Mushrooms (4 1/2 cups). Cook for 5 to 7 minutes until the mushrooms begin to brown. Drain off the rehydrated mushrooms from earlier, and stir into the skillet. Allow to cook for another 5 minutes until heated through.
step 8
Season with a bit more Kosher Salt (1 tsp), Ground Black Pepper (1/2 Tbsp), and fresh thyme leaves. Transfer the onion and mushroom mixture to a separate bowl.
step 8 Season with a bit more Kosher Salt (1 tsp), Ground Black Pepper (1/2 Tbsp), and fresh thyme leaves. Transfer the onion and mushroom mixture to a separate bowl.
step 9
Reheat the skillet over medium-high heat, no need to clean. Add the Ground Spicy Sausages (8 oz) and cook until browned and crispy, breaking it down and stirring constantly with a wooden spoon.
step 9 Reheat the skillet over medium-high heat, no need to clean. Add the Ground Spicy Sausages (8 oz) and cook until browned and crispy, breaking it down and stirring constantly with a wooden spoon.
step 10
Once browned, add the veggies back in and cook for a few more minutes. Add the Red Wine (1/4 cup), deglazing the pan, making sure to scrape up the bits and pieces at the bottom of the skillet. Cook until the moisture evaporates.
step 10 Once browned, add the veggies back in and cook for a few more minutes. Add the Red Wine (1/4 cup), deglazing the pan, making sure to scrape up the bits and pieces at the bottom of the skillet. Cook until the moisture evaporates.
step 11
Fluff up the cooked wild rice and long grain rice and transfer it to a large serving bowl. Add the cooked ground spicy sausage and mushroom mixture and stir until evenly combined.
step 11 Fluff up the cooked wild rice and long grain rice and transfer it to a large serving bowl. Add the cooked ground spicy sausage and mushroom mixture and stir until evenly combined.
step 12
Stir in sliced Scallions (to taste) and Fresh Parsley (to taste). Serve right away or at room temperature. Enjoy!
step 12 Stir in sliced Scallions (to taste) and Fresh Parsley (to taste). Serve right away or at room temperature. Enjoy!
Tags
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American
Lunch
Shellfish-Free
Mushrooms
Rice
Side Dish
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